Baked Sea Bream with Tomato Basil Sauce
Course: main courses, fish & seafoodDifficulty: MediumServings
2
servingsPrep time
15
minutesCooking time
1
hour15
minutesTotal time
1
hour30
minutesIngredients
2 sea bream
2 Tbsp melted butter
1 medium chopped onion
2 cloves crushed garlic
2 Tbsp fresh chopped parsley
2 Tbsp fresh chopped basil
2 Tbsp fresh chopped dill
2 Tbsp fresh chopped mint
1 lemon
200 g cherry tomatoes
75 ml white wine
10 capers
8 baby potatoes
Steps
- Preheat the oven to 200°C. Cook the potatoes over a high heat for around 1o-15 minutes, or until parboiled. Drain and set aside. Ensure the fish clean inside and out, pat dry with kitchen paper. Place the fish onto the foil.
- herb mixture: Finely chop all the herbs together (parsley, basil, dill, mint) and add to a bowl along with melted butter and crushed garlic then mix well until combined. Season with some salt and pepper, and set aside.
- Make 3 diagonal cuts into one side of the fish down to the bone.
Stuff the cuts with the herb mixture.
Rub the cavity of each fish with herb mixture and fill with 2 slices of lemon.
Top the fish with lemon slices.
- Add whole parboiled potatoes, capers, chopped onion, diced tomato, and some fresh basil leaves into the baking dish.
Pour the white wine over the fish. Fold the foil up.
- Place the baking dish onto a tray and pop into the oven. Bake for 50-60 minutes, or until cooked through. Remove from the oven and allow to sit for 2-3 minutes, then place onto a serving plate.
